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Lentil soup with a side of whole grain bread

average rating is 3 out of 5, based on 150 votes

Serve 1 cup of lentil soup with 1 slice of whole grain bread per serving.



Prep Time

15 Minutes

Total Time

90 Minutes










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  • 1 cup dried lentils, rinsed and drained

  • 4 cups low-sodium vegetable broth

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon smoked paprika

  • Salt and pepper to taste

  • Fresh parsley, chopped, for garnish

  • 2 cups whole wheat flour

  • 1 cup warm water

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • 1 teaspoon salt


  • In a large pot, combine lentils, vegetable broth, onion, carrots, celery, garlic, cumin, coriander, smoked paprika, salt, and pepper.

  • Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 30-40 minutes, or until lentils and vegetables are tender.

  • Adjust seasoning if needed.

  • Garnish with fresh parsley before serving.

  • In a small bowl, dissolve honey in warm water, then sprinkle yeast over the top. Let it sit for about 5 minutes until frothy.

  • In a large mixing bowl, combine whole wheat flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

  • Stir until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

  • Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

  • Preheat oven to 375°F (190°C). Punch down the risen dough and shape it into a loaf.

  • Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.

  • Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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